real life test kitchen: ben & jerry’s wild blueberry ice cream

ice cream

It’s been in print since 1987, but I finally broke down and bought Ben & Jerry’s Homemade Ice Cream & Dessert Book. And for good reason: I finally broke down and bought an ice cream maker! I’d been coveting one for a long time, and thanks to certain good friends with in-store discounts, I got a nice price on a bright red Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker. It just so happened that all of this coincided with a trip to go blueberry picking (In fact, fellow Shelterrific contributor Megan B. was on the same excursion, so this will be a very blueberry-centric day) so naturally I chose this recipe. The book notes that fresh-picked berries have the best flavor, and I can vouch for that. It’s probably a combo of the recipe and the new maker that lets me say that the flavor is terrific! No greasy mouth feel that made Megan unhappy when she was working with her Kitchen Aid attachment. My first ice cream-making experiment was not without drawbacks, however… Click for Ben & Jerry’s Homemade Wild Blueberry Ice Cream!

First, the Ben & Jerry’s recipe says it makes “a generous 1 quart.” Meanwhile, the Cuisinart says that it yields 1 1/2 quarts. Regardless of these numbers, I learned my lesson: do not fill the Cuisinart freezer bowl to the top with ice cream ingredients. About 20 minutes into freezing (the machine takes between 20 and 30 minutes depending on the consistency you’re going for) the ice cream overflowed the container! Oops. As a result, I probably stopped the machine a bit earlier than I should, so after a full night in the freezer, the ice cream consistency was a little like when you freeze a milkshake. Still very tasty, just not the creamy richness of ice cream. I’m going to experiment tonight with a recipe from Cuisinart’s booklet (good old vanilla) and I’ll let you know how it goes. Megan also recommended that I store in an airtight Tupperware-type container with a layer of cling wrap under the lid. I’ll try that as well!

Still, would I recommend this recipe (and book)? Yes! The mixer? Probably — give me a few more tries before I have my final answer! — Mary T.

Ben & Jerry’s Homemade Wild Blueberry Ice Cream
From Ben & Jerry’s Homemade Ice Cream & Dessert Book
“We recommend using freshly picked wild blueberries. Cultivated blueberries don’t seem to have much taste.”

Step one: Sweet Cream Base 1
(The book gives you a choice of three to make. I chose #1, the fattiest, “most popular” version for my first try.)
2 large eggs
2 cups heavy or whipping cream
3/4 cup sugar
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in teh cream and milk and whisk to blend. Makes 1 quart.

Step two: Making the ice cream
1 pint small wild blueberries
Juice of 1/2 lemon
1/2 cup sugar
Sweet Cream Base

1. Toss the blueberries, sugar, and lemon juice together in a mixing bowl. Cover and refrigerate 2 hourws, stirring every 30 minutes.
2. Prepare the Sweet Creame Base. Drain the juice from the blueberries into the cream base and blend. Mash the blueberries until pureed and stir into the cream base
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Makes generous 1 quart.

From our partners
Sarah C.

YUM! This looks so delicious I want it right now!

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